6 pork chops
Vegetable oil, for browning
Durkee's Seasoned Salt, I use regular (opt.)
1 can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. black pepper (opt.)
1 (24 oz.) pkg. frozen hash browns, thawed
1 c. (4 oz.) shredded cheddar cheese
1 can Durkee's French Fried Onions

Brown pork chops in lightly greased skillet. Sprinkle with salt (optional); set aside. Combine soup, milk, sour cream. Stir in potatoes, 1/2 cup cheese and 1/2 cup French fried onions. Spoon mixture in a 9"x13" baking pan. Arrange pork chops over potatoes. Bake, covered (I use foil) at 350 degrees for 40 minutes. Top with remaining cheese and onions. Bake, uncovered 5 minutes longer.